Hello friends! I'm very sorry for not posting in such a long time. I've missed you! I promised to be back to the blog soon, and here I am with chocolatey marshmallow goodness. You forgive me now, no?

S'mores Brownie Bars! For you!

Always with the dessert stacking!? I know. It just works well in photos and I'm not gifted with photography skills...or creativity. :) I usually just want to get a photo as quickly as possible, because the treats have somewhere to be. Ahem...MY BELLY!

Let's talk about these bars, shall we? Have you seen the cute StackerMallows? I don't know if they're a new grocery item or just new to me...I don't get out much. They're flat little rectangle marshmallows that are perfect for instant s'mores and these brownies. They wouldn't do well over a campfire, but that works for me. I have no interest in camps or campfires, or anything else outside for that matter.

Here they are!

If you are not able to find these particular marshmallows, that's okay. You can just cut the large marshmallows in half. You'll still end up with a fabulous brownie.

2. Combine the graham cracker crumbs, 6 tablespoons of melted butter in a bowl and mix until the crumbs are moistened. Press the crumbs evenly into the bottom of the pan and bake at 350 degrees for 7 minutes. Allow crust to cool on wire rack.

3. Turn the oven temperature up to 400 degrees and prepare the brownie layer.

4. In a medium saucepan over low heat, melt butter and chocolate together. Stir often, and remove from heat when a few lumps of chocolate remain. Stir until smooth.

5. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Scrape batter into prepared pan and bake for 18 minutes.

6. Layer marshmallows (sticky side down if you're using the large marshmallows cut in half) across the top of the baked brownies and toast under the oven broiler until golden. You must watch this very closely! My marshmallows were toasted within about 30 seconds. Cool completely and cut into 16 (two inch) squares.

*These were easier to cut after they had been cooled and refrigerated for several hours. They taste best at room temperature though.Source: My Baking Addiction

I also just wanted to give you a heads up, that is it really difficult to post comments--when the "captcha" comes up it's difficult to find and then make it scroll down to the publish (you have to highlight the captcha and then move your mouse down...which isn't something people normal think to do). I'm just telling you so you can fix it and get as many comments as you deserve bc I love your blog!